Spicy Sichuan Chilli Oil

Spicy Sichuan Chilli Oil

Make your taste buds dance! Perfect for elevating any dishes, drizzle it over dumplings, noodles, stir-fries, or soups for an extra kick.

- 2 star anise
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp of salt
- 10 garlic cloves, finely chopped
- 2 fresh red chillis, cut in half (can substitute with 1tbs of dried chilli flakes) 
- 1 1/2 tbps of cayenne pepper
- 2 tbs of Sichuan peppercorns
- 1 cup of neutral oil (with a high smoking point)

1. Mix up the star anise, cinnamon stick, chopped garlic cloves, bay leaves, fresh red chilis, cayenne pepper, salt, and Sichuan peppercorns in a heatproof bowl.
2. In a small saucepan, heat the neutral oil over medium heat and bring it to smoking point.
3. Poor the hot oil over mixture of spices. Be careful because it will bubble and spit!
4. Stir gently and let it cool! 

Allow the oil to cool to room temperature before transferring it to a clean, airtight container or glass bottle. Seal the container tightly and store it in a cool, dark place. The chilli oil will keep for several weeks to a month if stored properly.

*Experiment with different quantities of chili and Sichuan peppercorns to adjust the heat level according to your preference.